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Tae Bo is a super fun cardio workout that I do which incorporates
martial arts. I started this summer and it’s something that I have found to be incredibly easy to stick with. When one of my friends told me about it and convinced me to go, I thought it sounded weird, but after my first class I came to love it. I usually go two times a week, but it never gets boring because there are always new moves, and it’s set to music that really keeps you going. It works out every part of your body: your core, your arms, and especially your legs. Try Tae Bo! It’s super amazingly awesome and you won’t regret it.

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This apple and almond butter bagel is super easy. All you need is some almond butter (I like to use Justin’s maple almond butter), a sliced apple, and a bagel (for this I used a whole grain bagel flat). Simply spread the almond butter on both halves of the bagel and arrange the apples. This is great for anyone looking for a healthy, balanced breakfast or lunch! Yumm.

2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces (keep in mind that the kale will shrink when baked). Wash and thoroughly dry kale. Drizzle kale with olive oil and sprinkle with seasoning salt.

3. Bake until the edges brown but are not burnt, 10 to 15 minutes. (watch them carefully as they can become overcooked in as little as 30 seconds)

Puree raspberries, yogurt and sugar to taste in a food processor until smooth. Divide the mixture among freezer-pop molds, stopping about 1 inch from the top. Evenly divide chocolate chips among the molds. Stir the chips into the raspberry mixture, stirring out any air pockets at the same time. Insert the sticks and freeze until completely firm, about 6 hours. Dip the molds briefly in hot water before unmolding.

Some other simple popsicle ideas I found that sounded good were blueberry vanilla pudding pops (you just make vanilla pudding and then mix in blueberries and freeze) or yogurt dipped bananas (take half a banana and insert a wooden skewer type thing, then freeze, after frozen, dip in vanilla greek yogurt and freeze again). Yummm.